10
Jan

Soup week, day 2: Clam chowder

clam chowder recipe

Clam chowder {Photo: Vadim Daniel}

New England clam chowder is one of America’s greatest culinary tradition. It was originally made by fishermen who would put in their broth what they had at hand, catch of the day, potatoes, pork and salt. Because clams were considered poor people’s food, they were incorporated in the soup until they finally became the main ingredient in the chowder. With clams being an exceptional source of iron, this easy chowder recipe is not only delicious but will also guarantee a nutritious and healthy meal for you and your family.

Ingredients:

  • 4 slices of bacon
  • 1 big onion, chopped
  • 1/2 cup of chopped celery
  • 1 bag of In Cuisin Cream and butter mashed potatoes
  • 4 Tbs of flour
  • 500g of fresh or canned clams
  • 2 cups of milk
  • 1/4 cup of 35% cream
  • 2 bay leaves
  • Sea salt and fresh ground pepper
  • Olive oil
  • Store-bought puff pastry cups (vol au vent) or emptied sourdough bread

Method:

  1. In a large saucepan, brown the bacon until crispy. Chop it roughly and reserve
  2. Preheat your oven to 350
  3. In the olive oil, saute the onion and the celery until tender. Add the In Cuisin potatoes and the bay leaves. Let it cook for 5 minutes
  4. Add the clams and the bacon and cook for another 5 minutes. In the meantime, heat the puff pastries or bread  in the pre-heated oven for 10 minutes
  5. Add the flour, the milk and the cream to your soup. Simmer at a medium-low heat. Mix well but don’t let it boil
  6. Adjust the seasoning with the sea salt and the fresh pepper
  7. Fill up your puff pastries or breads and serve
vol au vent recipe

Clam chowder {Photo: Vadim Daniel}

En français

Ingrédients:

  • 4 tanches de bacon
  • 1 gros oignon haché
  • 1/2 tasse de céleri haché
  • La moitié d’2 sacs de pommes de terres crème et beurre d’In Cuisin
  • 4 cuillères à table de farine
  • 500grs de palourdes  fraîches ou en boites
  • 2 tasses de lait
  • 1/4 tasse de crème 35%
  • 2 feuilles de laurier
  • Sel de mer et poivre du moulin
  • Huile d’olive
  • Vols au vent ou petits pains au levain (vidés)

Méthode:

  1. Dans une poêle, faites revenir le bacon jusqu’à ce qu’il soit croustillant. Hachez grossièrement et réservez.
  2. Préchauffez votre four à 350 degrés
  3. Dans l’huile, faites revenir l’oignon et le céleri jusqu’à ce qu’ils soient tendres. Ajoutez les pommes de terres et les feuilles de laurier. Cuire 5 minutes.
  4. Ajouter les palourdes et le bacon réservé. Cuire un autre 5 minutes. Pendant ce temps, chauffez vos vols-au-vents ou vos pains  au four
  5. Ajoutez la farine, le lait et la crème à la soupe. Mélangez puis cuire à feu moyen en prenant soin de ne pas faire bouillir.
  6. Ajustez l’assaisonnement avec le sel marin et le poivre du moulin.
  7. Verser dans vos vols-au-vent ou dans vos pains.

Bon appétit!

Photos: Vadim Daniel

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